Hamburger buns might seem like a humble part of a meal, but for anyone who loves a good burger, you know the bun can make or break the experience. Our Easy Homemade Hamburger Buns recipe is not just a simple, foolproof way to bake at home—it’s also a tribute to one of America’s most iconic culinary traditions: the backyard BBQ and the classic hamburger.
For many of us, hamburgers evoke strong memories. Whether it’s grilling on hot summer days with family and friends, tracking down the best local burger joint, or simply preparing weeknight dinners, burgers are staples that represent comfort, variety, and creativity. But what often gets overlooked is the bread that holds it all together. A great bun is the unsung hero of the burger experience—it should be soft enough to bite through effortlessly but sturdy enough to hold up under the weight of juicy patties and generous toppings. That’s where these homemade buns shine.
The journey to creating this recipe was inspired by a love for the flavors and textures I grew up with—pillowy-soft dinner rolls from community potlucks, slightly sweet enriched breads, and of course, the smell of fresh bread wafting through the kitchen. I realized that while people often stress about perfecting the burger patty or the toppings, many settle for store-bought buns that lack the freshness, flavor, and substance that can really elevate the meal.
That inspired me to start experimenting with a bun that anybody could make at home without needing special ingredients or elaborate baking skills. The result is a golden, lightly sweetened, and creamy-textured bread that checks every box: easy to make, dependable in structure, and delicious on its own.
Let’s dig into the magic that makes this bun work.
The foundation of this bun recipe starts with whole milk, which provides richness and softness, ensuring the final product is moist and tender. To activate our yeast—an essential step when working with any leavened bread—we heat the milk to a sweet spot of about 110°F. This is warm enough to wake up the yeast but not so hot that it kills it. The addition of granulated sugar feeds the yeast, enhancing fermentation and giving the dough a subtle sweetness that balances the savory elements of a burger.
Eggs are another key ingredient in enriching the dough. They lend structure and color, helping the buns to maintain their shape while contributing to a soft, fluffy crumb. Bread flour is preferred in this recipe over all-purpose flour due to its higher protein content, which supports gluten development—important for buns that need to hold shape without collapsing under a loaded burger.
Butter, another crucial ingredient, is added after the dough has started to form. This method allows the gluten to develop properly before the fat is introduced, resulting in a dough that remains elastic and workable, yet rich in flavor and texture. After kneading—either by hand or with a stand mixer—the dough is left to proof until it doubles in size. This phase allows the yeast to do its work, creating airy pockets that lead to a light but satisfying texture.
When it comes time to shape the buns, care is taken to create uniform, smooth-topped rolls. Flattening them slightly before their second rise helps form that familiar burger bun shape—slightly domed, just wide enough to support a patty. The second rise adds a final boost of airiness and allows the gluten to relax for a better oven spring.
Before baking, we brush the buns with a simple egg wash made from egg yolk and water. This not only helps the buns achieve their characteristic glossy finish but also provides a surface to adhere optional sesame seeds—a classic garnish that adds texture and visual appeal. Finally, the buns are baked in a preheated oven until golden and aromatic. The entire process, from mixing to pulling them out of the oven, takes just under two hours.
While these homemade hamburger buns are designed for peak burger-stacking performance, their uses don’t stop there. They make wonderful sandwich rolls and even toast up beautifully with a slather of butter and jam the next morning. For those looking to get creative, the dough can be shaped into smaller slider-sized buns or even dinner rolls, making this recipe versatile enough to fit any occasion.
In terms of dietary flexibility, the recipe can easily be adapted to accommodate different needs. For a dairy-free version, you can replace the whole milk with plant-based milk like oat or almond, and swap out the butter for vegan butter or olive oil. This ensures everyone at your table can enjoy a fresh, homemade bun.
So whether you’re firing up the grill for the Fourth of July or just want to impress your family with a next-level burger night, taking the time to bake your own hamburger buns brings an extra layer of joy to the table. There’s something deeply satisfying about crafting such a key element from scratch—watching the dough rise, filling the kitchen with the aroma of fresh bread, and then finally slicing into the perfect bun that you made with your own two hands.
These Easy Homemade Hamburger Buns are more than just bread—they’re an experience that ties together nostalgia, flavor, and the simple pleasure of a well-made meal. And once you try them, there’s a good chance you’ll never go back to store-bought again.
Easy Homemade Hamburger Buns
Ingredients
For the Homemade Hamburger Bun Dough:
- 1 cup whole milk warm to 110°F
- 2 ¼ teaspoons active dry yeast (1 packet)
- 2 tablespoons granulated sugar
- 1 large egg room temperature
- 3 cups bread flour plus more for kneading
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter softened
For the Topping:
- 1 large egg yolk beaten with 1 tablespoon of water for egg wash
- 1 tablespoon white sesame seeds optional, for topping
Instructions
- In a large bowl, warm the milk until it reaches about 110°F (43°C). Sprinkle in the active dry yeast and sugar. Stir gently and let stand for 5–7 minutes, until foamy. This indicates the yeast is active.
- Whisk in the egg until fully incorporated. Then add the bread flour and kosher salt. Using a wooden spoon or dough hook on a stand mixer, mix until a shaggy dough forms.
- Add the softened butter. Knead by hand on a floured surface for about 8–10 minutes or use a stand mixer with a dough hook for about 6 minutes until the dough is smooth, glossy, and elastic.
- Form the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough gently. Divide it into 8 equal portions (use a kitchen scale for precision) and shape each into a smooth ball by tucking the edges under and rolling against the counter.
- Place the dough balls on a parchment-lined baking sheet, spacing them at least 2 inches apart. Flatten each slightly with your palm to form a dome shape. Cover loosely with a towel and let rest for another 30 minutes.
- Preheat oven to 375°F (190°C). Brush each bun with the beaten egg yolk mixture and sprinkle with sesame seeds if using.
- Bake for 14–16 minutes, or until the buns are golden brown and sound hollow when tapped on the bottom. Remove and let cool completely on a wire rack before slicing.
Notes
- For a dairy-free version, substitute whole milk with oat milk and butter with olive oil or a vegan butter.
- Buns can be stored at room temperature in an airtight container for up to 2 days or frozen for up to 1 month.
- To make slider buns, simply divide dough into 12 pieces instead of 8 and reduce baking time to 10–12 minutes.
2 comments
I made these buns & they are great! i was wondering if i cud make them in a loaf. thank you, melisa
Hi Melissa, you could but you would need to make some changes to the recipe. Here are the changes BUT we have not tested so let us know how you go.
First add another half cup more of flour as you will need to have some more strength in the dough and optional but add a teaspoon of milk powder for softness.
Second you will need a loaf pan (9×5 inches or 23x13cm). Grease tin with butter. Let the dough rise until it is an inch or 2 to 3 cms above the rim.
Third lower the cooking temperature to 175 °C / 350 °F and increase the cooking time to 30 to 35min.
Fourth Brush the top of then loaf with melted butter immediately after baking to make it glossy.
Let us know how you go.